Singapore Satay

Singapore Satay

10
Bob MacDonald 0

"A delicious Asian satay marinade and sauce for chicken and beef. "

Ingredients

8 h 30 m {{adjustedServings}} servings 222 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 13.9g
  • 4%
  • Protein:
  • 26.7 g
  • 53%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 1865 mg
  • 75%

Based on a 2,000 calorie diet

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Directions

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  1. In a large nonreactive bowl, stir together the onion, garlic, lemon grass, soy sauce, peanut oil, turmeric, brown sugar, cumin, ginger, salt, and pepper. Reserve about 2 tablespoons of marinade in a small bowl, and refrigerate until cooking time. Mix the chicken breasts into the remaining marinade, stir to coat well, and marinate in refrigerator overnight.
  2. About 30 minutes before serving, soak the skewers in water. Preheat an outdoor grill for high heat, and lightly oil the grate.
  3. Remove the chicken breasts from the bowl, and discard the used marinade. Cut each chicken breast on the diagonal into 6 long strips, and thread a chicken strip onto one of the soaked skewers. Grill the skewers, turning frequently and basting with the reserved marinade, until the chicken is cooked through with brown, crispy edges, 5 to 8 minutes per skewer.

Footnotes

  • Cook's Notes
  • For beef, slice beef into thin slices and tenderize with a fork. Trim away any fat and gristle. Marinate, slice, and thread onto skewers as for chicken.
  • Make extra marinade, reduce in a saucepan over high heat for about 5 minutes, and strain to make a dipping sauce for the satay.
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Reviews

10
  1. 17 Ratings

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I made this as the Recipe Exchange Group Recipe for the week of June 21st. Having never eaten satay before, neither I nor my husband know what it "should" be like. With that said, we thought thi...

I didn't thread this on skewers, but instead chopped the meat into bite size pieces before marinating, and then used it as part of a stir fry. This was my first time trying lemon grass, and I l...

I made this tonight with pad thai noodles and the baked egg rolls recipe from this website. I left out the tumeric and cumin just because we dont like those flavors. I added a little fish sauce ...